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Chipotles in adobo sauce give plain old green beans a kick without the need for bacon. Most likely, you’ll have some flavored butter left over. It’s so good that you’ll definitely find other uses for it; try it slathered on corn, or use some to top salmon or steak.

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3 oz. (6 Tbs.) unsalted butter, softened
2 Tbs. finely chopped shallot
2 Tbs. finely chopped fresh flat-leaf parsley
1 Tbs. finely chopped canned chipotles in adobo (include 1/2 tsp. of the sauce)
Kosher salt
1-1/2 lb. green beans, preferably haricots verts
Lemon wedges, for serving (optional)

Calories (kcal) : 150
Fat Calories (kcal): 100
Fat (g): 12
Saturated Fat (g): 7
Polyunsaturated Fat (g): 0.5
Monounsaturated Fat (g): 3.5
Cholesterol (mg): 30
Sodium (mg): 580
Carbohydrates (g): 10
Fiber (g): 4
Sugar (g): 4
Protein (g): 2

Preparation

In a medium bowl, use a fork to mash together the butter, shallot, parsley, chipotle, and 1 tsp. salt.
Bring a large pot of well-salted water to a boil. Add the beans, and cook until just tender, 4 to 5 minutes for haricots verts, 6 minutes for regular beans. Drain. (If not serving right away, run under cold water to cool, and drain well.)
Return the beans to the pot over low heat. Toss with enough of the butter to coat the beans. Season with 1/2 tsp. salt, and then serve with the lemon wedges, if you like.

Tip

To Make Ahead:Make the butter well ahead, and refrigerate for up to a week or freeze for even longer. (Let the butter come to room temperature before using.) Cook the green beans up to 2 days ahead. Once cooled, cover and refrigerate. Reheat the beans with the butter, tossing occasionally, until the beans are heated through and the butter is melted.